Copha Vegetable Shortening
This classic ingredient is a well-know ingredient for many sweet treats such as the beloved chocolate crackle.
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Credit
Whisk Media Group
Credit
Whisk Media Group
Ingredients
Base
Coating
Method
Base
- Grease and line a 10 x 20 cm loaf tin with baking paper.
- Melt Copha in the microwave on high in 30 second bursts. Cool slightly.
- Blend jam, raspberries, coconut and melted copha in a food processor to a thick paste.
- Press mixture into prepared loaf tin and freeze for 1-2 hours, until firmly set. Cut into bars 2cm x 5cm and freeze until required.
Coating
- Place chocolate and copha in a microwave safe bowl and microwave on high in 30 second bursts, stirring between each burst, until smooth.
- Prepare a baking tray lined with baking paper. Hold one chilled bar on a fork over the bowl of melted chocolate then, using a spoon or small measuring cup, cover bars with a few coats until well covered. Lower the fork into the mixture to seal the base. Allow to drain and transfer to prepared tray.
- While chocolate is still wet, sprinkle with crushed freeze-dried raspberry. Repeat until all bars are covered.
- Store in the refrigerator for up to 3 days or freezer.
Tips & Hints:
- For an extra raspberry burst add 2 tbsp of raspberry powder at step 2.
- Freeze dried raspberry powder and pieces is a Queen product found in the cake decorating section at Coles and Woolworths
- If raspberry mixture is a bit wet, add an extra 1tbsp desiccated coconut at a time.
- You can double coat bars top side to get a nice thick coating if desired.
Base
- Grease and line a 10 x 20 cm loaf tin with baking paper.
- Melt Copha in the microwave on high in 30 second bursts. Cool slightly.
- Blend jam, raspberries, coconut and melted copha in a food processor to a thick paste.
- Press mixture into prepared loaf tin and freeze for 1-2 hours, until firmly set. Cut into bars 2cm x 5cm and freeze until required.
Coating
- Place chocolate and copha in a microwave safe bowl and microwave on high in 30 second bursts, stirring between each burst, until smooth.
- Prepare a baking tray lined with baking paper. Hold one chilled bar on a fork over the bowl of melted chocolate then, using a spoon or small measuring cup, cover bars with a few coats until well covered. Lower the fork into the mixture to seal the base. Allow to drain and transfer to prepared tray.
- While chocolate is still wet, sprinkle with crushed freeze-dried raspberry. Repeat until all bars are covered.
- Store in the refrigerator for up to 3 days or freezer.
Tips & Hints:
- For an extra raspberry burst add 2 tbsp of raspberry powder at step 2.
- Freeze dried raspberry powder and pieces is a Queen product found in the cake decorating section at Coles and Woolworths
- If raspberry mixture is a bit wet, add an extra 1tbsp desiccated coconut at a time.
- You can double coat bars top side to get a nice thick coating if desired.
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